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Paraprobiotics, Postbiotics and
Psychobiotics in Foods

Paraprobiotics, Postbiotics and Psychobiotics in Foods

From Concept to Validated Application

Chia Seeds: Applications in the Agri-food Industry is a comprehensive guide to the properties of chia biomass (seeds, leaves, and ingredients/products thereof) and their utilization in the agri-food industry and beyond. The book is based on the analysis of chia value chain and summarizes the scientific, technical, and health aspects of chia (Salvia hispanica L.). Divided into 3 sections, it fills a critical gap in the literature by providing a comprehensive overview of chia biomass available to address key global bioeconomy and United Nation Sustainable Development Goals (SDGs) challenges. User will find advanced information for the utilization of chia-based biomass based on their specific properties, application of eco-efficient technologies for their processing and conversion into a variety of products for different groups of consumers, including those with special needs (e.g. celiac patients, vegans and vegetarians). In addition, the book offers practical guidance on the development of new value chains and their integration within the existing agri-food systems.

Applications in the Agri-food Industry

Chia Seeds

USA TODAY BESTSELLER * WALL STREET JOURNAL BESTSELLER * INSTANT INTERNATIONAL BESTSELLER Improve all areas of your health from your sleep, cravings, mood, energy, skin, weight, and even slow down aging, with “simple and accessible science-based hacks” (Michael Mosley, MD, #1 New York Times bestselling author of The Fast Diet) to manage your blood sugar levels while still eating the foods you love. Glucose, or blood sugar, is a tiny molecule in our body that has a huge impact on our health. It enters our bloodstream through the starchy or sweet foods we eat. Ninety percent of us suffer from too much glucose in our system—and most of us don’t know it. The symptoms? Cravings, fatigue, infertility, hormonal issues, acne, wrinkles. And over time, the development of conditions like type 2 diabetes, polycystic ovarian syndrome, cancer, dementia, and heart disease. Drawing on cutting-edge science and her own pioneering research, biochemist Jessie Inchauspé offers ten simple, surprising hacks to help you balance your glucose levels and reverse your symptoms—without going on a diet or giving up the foods you love. For example: -What small change to your breakfast will unlock energy and cut your cravings -How eating foods in the right order will make you lose weight effortlessly -What secret ingredient will allow you to eat dessert and still go into fat-burning mode Both entertaining, informative, and packed with the latest scientific data, this book presents a new way to think about better health. Glucose Revolution is chock-full of tips that can drastically and immediately improve your life, whatever your dietary preferences.

The Life-Changing Power of Balancing Your Blood Sugar

Glucose Revolution

Glossed Over has descriptive copy which is not yet available from the Publisher.

The Rise of Beauty Culture and How It Harms Women

The Death of Beauty

Playing is an essential part of psychotherapy, and sandplay in particular allows for the development of an active tie between the therapist and the patient. This book analyses the elements that are introduced into therapy through sandplay: implicit memory, the embodied self and empathy, as well as the relationship that is created through the process of this type of therapy. Napoliello focuses on sandplay, but the use of the ideas here extends to the importance of activating a dimension of play in a patient as a way to bridge a link between the conscious and subconscious, on the importance of body language and using past experience to decipher the meaning of physical movements.

Playing is an essential part of psychotherapy, and sandplay in particular allows for the development of an active tie between the therapist and the patient. This book analyses the elements that are introduced into therapy through sandplay: implicit memory, the embodied self and empathy, as well as the relationship that is created through the process of this type of therapy. Napoliello focuses on sandplay, but the use of the ideas here extends to the importance of activating a dimension of play in a patient as a way to bridge a link between the conscious and subconscious, on the importance of body language and using past experience to decipher the meaning of physical movements.

Play, alchemy and neuroscience

Sandplay and the Therapeutic Relationship

Frontiers of Social Psychology

Research Methods in Social Psychology

Sustainably Reducing Food Waste and Ensuring Food Security brings together academic professors, scientists, and policymakers from around the globe to address how to reduce food waste and increase access to nutritious food for all. By addressing the impact of waste-to-energy technologies, plant-based diets, alternative protein sources, and emerging technologies such as AI and blockchain, the authors will provide practical guidance for anyone interested in the sustainability of the global food system and the entire food supply chain, from production to consumption. This book is divided into five sections. Section one introduces the concept of sustainable foods systems including the importance and benefits, Section two explores the economic, environmental and social impacts of understanding food waste, Section three provides solutions for food waste reduction, Section four explores sustainable agriculture and alternative food sources, and Section five covers the role of technology, data analytics, policy, and education and outreach in building a sustainable food system.

Sustainably Reducing Food Waste and Ensuring Food Security

Contemporary Food Engineering

This book provides essential information on the fundamental principles of physical properties of agricultural materials as a whole and as ingredients for foods. It discusses their implication on product quality as engineering material. The chapters provide detailed discussions of current research and development of modern equipment and instrumentation as they apply to physical property measurement and determination methodologies. The book can be used as a textbook for food science and biological engineering students and as a reference for food product developers.

This book provides essential information on the fundamental principles of physical properties of agricultural materials as a whole and as ingredients for foods. It discusses their implication on product quality as engineering material. The chapters provide detailed discussions of current research and development of modern equipment and instrumentation as they apply to physical property measurement and determination methodologies. The book can be used as a textbook for food science and biological engineering students and as a reference for food product developers.

Applications and Effects on Processing Foods and Biological Materials

Physical Properties

This new edition provides a simple, yet comprehensive, treatment of food chemistry suited to undergraduate courses. This fully referenced text contains hundreds of examples and cases studies illustrating the chemical changes observed in foods due to processing. It presents six new chapters on the chemistry of food components and six new chapters introducing concepts and principles of food chemistry. It also contains a new chapter introducing food phase and physical transformations. The author provides web support for teachers including teaching resources, useful experiments, illustrative demonstrations, and study questions.

Doubling in size from its first edition, Introduction to Food Chemistry provides a simple, yet comprehensive, treatment of food chemistry suited to undergraduate courses. The content and structure of IFC-II has been informed by the author's review of food chemistry syllabuses from the major geographic regions and centers for the food chemistry profession, including the USA, European Union, Australia, Asia, and elsewhere. The layout of the second edition is divided into 5 thematic parts. The new edition is fully referenced, with guidelines for recommended reading, focusing on the food chemistry developments published since 2000. The book contains hundreds of examples and cases studies illustrating the chemical changes observed in foods due to processing. It presents six new chapters dealing with the chemistry of food components and six new chapters introducing concepts and principles of food chemistry. It also contains a new chapter introducing food phase and physical transformations. The author provides web support for teachers including teaching resources, useful experiments, illustrative demonstrations for specific chapters, study questions, and advice to teachers of food chemistry.

Introduction to Food Chemistry, Second Edition

The Human Nervous System, Fourth Edition is the standard reference for the anatomy of the central and peripheral nervous system of the human. Fully revised, with new chapters covering genes and anatomy, gene expression studies, and glia cells. The book continues to be an excellent companion to the Atlas of the Human Brain, and a common nomenclature throughout the book is enforced. Physiological data, functional concepts, correlates to the neuroanatomy of the major model systems (rat and mouse), and brain function round out the new edition. All chapters are fully revised with sharper photomicrograph images and new chapters on principle fiber pathways and the isthmus and midbrain region are featured.

Paraprobiotics, Postbiotics and Psychobiotics in Foods

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